The influence of consuming fatty fish instead of red meat on plasma levels of vitamins A, C and E

Article Abstract:

The influence of fatty fish consumption as compared to red meat on the plasma levels of antioxidant vitamins A, C and E were assessed in a cross-over study of 12 males and 16 females with an average age of 32.4 years. Results showed that plasma levels ofvitamins A, C and E were within normal levels during the experimental period. Intake of polyunsaturated fatty acids (PUFA) was significantly higher during consumption of fatty fish as compared to red meat. The vitamin E:PUFA ratio andthe plasma E levels were decreased during ingestion of fatty fish but the plasma vitamin E:total cholesterol plus triacylglycerol did not differ between the two groups.

Research, Fishes, Nutritional aspects, Antioxidants, Antioxidants (Nutrients), Vitamin C, Unsaturated fatty acids, Vitamin C in human nutrition, Unsaturated fatty acids in human nutrition

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A longitudinal study of the growth of matched pairs of vegetarian and omnivorous children, aged 7-11 years, in the North-West of England

Article Abstract:

The ability of a meat free diet to support normal growth of children was investigated in children who were recruited mainly through schools from Merseyside, England. Fifty free-living children following meat free diets, aged 7-11, were compared with a control group of 50 omnivores. Findings indicated that these children who followed a meat free diet and conventional lifestyles grew at least as well as children who ate meat.

Children, Food and nutrition

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Daily consumption of (red) meat or meat products in Switzerland: Results of the 1992/93 Swiss Health Survey

Article Abstract:

Data from the 1992-93 Swiss Health Survey was used to examine the frequency of daily meat and meat product consumption in Switzerland. Meat and meat product consumption is more frequent than recommended in certain subgroups, although some comparisons indicated a fall in meat consumption. It is important to incorporate dietary recommendations in health programs.

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